Shrimp risotto

Directions

• In a large pot, heat the vegetable broth over medium heat and keep it warm throughout the process.
• In another large pan, heat olive oil and 1 tablespoon of butter over medium heat.
• Add chopped onion and garlic and sauté until soft and translucent.
• Add the arborio rice to the pan and stir well to coat with the oil and butter, sauteing for about 1 minute.
• Pour the white wine into the pan and stir until it is absorbed by the rice.
• Start adding the vegetable broth, one ladle at a time, constantly stirring the risotto.
• Keep adding more broth as the rice absorbs the liquid.
• This adding and stirring process can take about 20 minutes, and the rice should be creamy and al dente.
• Meanwhile, season the prawns with salt and pepper to taste.
• In a separate skillet, heat 1 tbsp of butter and grill the prawns until they are pink and cooked through.
• When the risotto is almost ready, add the grilled prawns and mix gently.
• Cook for another 1 or 2 minutes to warm the shrimp.
• Remove the risotto from the heat and add the grated Parmesan cheese.
• Mix well until the cheese melts and is incorporated into the risotto.
• Adjust seasoning with salt and pepper, if necessary.